Herb-Infused Rump Roast

Discover the exquisite taste of Herb-Infused Rump Roast, a delightful twist on a classic favorite. Succulent beef infused with a medley of fresh herbs, perfect for an unforgettable family dinner or special occasion.

Prep time: 10 minutes
Cook time: 3 hours
Serves: 8

Ingredients

3 lbs rump roast

2 tbsp olive oil

1 tbsp sea salt

1 tbsp black pepper

1 tbsp garlic powder

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 cup beef broth

1/2 cup red wine

2 garlic cloves, minced

2 onions, quartered

4 carrots, peeled and cut into large chunks

4 potatoes, quartered

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a small bowl, mix together olive oil, sea salt, black pepper, garlic powder, rosemary, and thyme to create a seasoning rub.

3. Rub the mixture thoroughly onto the rump roast, ensuring all sides are well coated.

4. Heat a large skillet over medium-high heat and sear the rump roast for 2-3 minutes on each side until browned.

5. Transfer the roast to a roasting pan.

6. In the same skillet, add minced garlic and onions, sautéing until fragrant.

7. Add beef broth and red wine, stirring to deglaze the pan.

8. Pour the mixture over the roast in the roasting pan.

9. Surround the roast with carrots and potatoes.

10. Cover the pan with foil and roast in the oven for 2-3 hours until the meat is tender and the vegetables are cooked through.

11. Remove from oven and let rest for 10 minutes before slicing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 300°F (150°C) until warmed through, or use a microwave on medium power.

Scan for cooking tips & leave a review!

itsonly.recipes/view/herb-infused-rump-roast

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.